Raw food contains enzymes. Enzymes are keys that are very importance for human body’s energy supplies.
Raw foods also contain phytonutrients, a class of extremely beneficial compounds found only in plants.
When eaten, phytonutrients boost the immune system and provide anti-inflammatory, antiviral, antibacterial, and cellular repair benefits.
A 2006 Louisiana State University study examined the diets of more than 10,000 men and women, and found that those who consumed the most raw materials and salads had significantly high blood serum levels of vitamins C and E, folic acid and carotenoids.
Vegetables are important sources of carotenoids the B vitamins folate, vitamin C and vitamin K. They’re also primary sources of magnesium, potassium, wealth of other minerals, fiber and a host of phytochemicals.
As soon as fruit or vegetable is picked, it begins losing nutrients, so food should be eaten as close to the time of picking as possible.
Consuming raw food meaning consuming all of the vitamins, minerals, enzymes, and phytonutrients contained therein.
Heating foods can result in the loss of many these important factors.
Cooking destroys 50 to 80 percent of vitamins and minerals in foods and half of the antioxidants and carotenoids, thereby reducing the nutritional value of your meals.
Nutrient in raw food
